Inspection Report

Business Name
WINGS EXPRES 1

Business Address
761 S ALMA SCHOOL RD MESA AZ 85210

Permit Number
FD2405524

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
5/28/2026

Grade
Not Participating

Priority Violation
3

Inspection Status
Re-inspection required

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

2-301.15 - Priority Foundation: Where to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed an employee wash their hands at the prep sink next to the hand sink. Discussed with person in charge (PIC) that proper hand washing needs to be done at designated hand sinks only. PIC coached employees at time of inspection. Employee washed hands properly at the hand sink at time if inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing.

Addl Notes: Observed an employee leave the restroom and go back into the kitchen. The employee did not go to the hand sink to re-wash hands once in the kitchen. Inspector asked employee to wash hands properly before returning to duties. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-208.11 (B) - Priority: Storage-First Aid Supplies; Storage

Addl Notes: Observed medicine (prescription bottles) and first aid supplies being stored above food (sauces) and to-go single-service containers (plastic sauce containers, paper bags for fries). Discussed contamination risk and person in charge (PIC) moved the items to a designated area for employee use items at time of inspection. All medicines and first aid supplies must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

7-102.11 - Priority Foundation: Common Name-Working Containers Addl Notes: Observed two spray bottles of cleaner that did not have a label. Discussed with person in charge (PIC) that all cleaners and chemicals need a label to reduce risk of chemical contamination. PIC used a marker to write the name on the container at time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage

Addl Notes: Observed a spray bottle of bleach-cleaner stored with various condiments and sauces at a food prep table. Discussed the contamination risk and the need to separate chemicals from food and food contact surfaces. Person in charge (PIC) moved the chemicals at time of inspection. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection. **Second repeat violation

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

**Second repeat violation.

4-101.11 (B-E) - Core: Characteristics- Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable Addl Notes: Observed about 2 dozen boxes of cooked chicken wings being stored directly in the same cardboard boxes that raw chicken is delivered in. Discussed with person in charge (PIC) that these boxes are intended for single use only and may pose a risk of cross contaminating the RTE wings with raw chicken if the raw chicken juices touched the cooked chicken. PIC stated plastic bins were purchased but the freezing temperature caused cracking. Advised PIC to utilize metal containers. Establishment fries chicken wings a second time prior to service to customers. Person in charge will transfer the chicken to reusable containers by re-inspection. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled for 05/29/2026.

Violation #: 53

Description: Toilet Facilities: Properly Constructed, Supplied, Clean

Comments:

5-501.17 - Core: Toilet Room Receptacle, Covered Addl Notes: There was no covered waste receptacle in the women's restroom at time of inspection. Uni-sex and female toilet rooms require a covered waste receptacle for sanitary products. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

*Third repeat violation

6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Refinish the rusted flooring of the walk-in cooler. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection. Report emailed.
A link to the AMC Toolbox was left for the person in charge (PIC) along with PDF Guidance documents (when-to-wash, feeling sick, Big 6). ***Re-inspection is scheduled for 05/28/2026

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.